Crispiness is an important factor when gauging the quality and freshness of a potato chip. In this study, the effects of pH and moisture content on the compressive and flexural properties of different types of chips were studied. In general, chips with surface ridges were found to have a lower compressive strength than the plain chips. It was determined that the breaking pattern of the chips during compression and flexural testing can be correlated with chip crispiness.

• This report represents the work of one or more WPI undergraduate students submitted to the faculty as evidence of completion of a degree requirement. WPI routinely publishes these reports on its website without editorial or peer review.

Creator

• Leitz, Keegan James
• Allen, Robert Steven
• Billings, Dylan Raymond

Subject

• Industry
• Food

Publisher

• Worcester Polytechnic Institute

Identifier

• E-project-031312-125309

Keyword

• Cooking

Advisor

• Shivkumar, Satya

Year

• 2012

Date created

• 2012-03-13

Location

• Worcester

Resource type

• Interactive Qualifying Project

Rights statement

• In Copyright